I was hoping there would be an opportunity for me to host some friends and cook with them, and thankfully, when my friend Melissa asked for help in making bachelorette goodies/crafts, I figured we’d go ahead and make dinner too! We decided that we would make lasagna! Mm mm yay!!! There was one recipe in particular that stood out to me, because, if we were going to do lasagna, that means we were going to make pretty much everything from scratch, except the noodles. That’s a little more time consuming than I was quite ready to take on, and I figured we were doing pretty much everything else by hand, so we can sneak in the premade pasta noodles for this one).
Lasagna for me is one of the main dishes that remind me of my late grandmother, following her ever famous Cake Box Cookies, which caused everyone to maneuver around the house by way of the kitchen and the Cookie Monster jar that contained all her baking efforts. Whenever my family would visit her and my grandfather in Colorado Springs, she always had a variety of family meals planned, including her infamous Tuna Casserole—one of the only things she ever made that no one really liked, and as a result, left us plenty of leftovers during our stay—and frozen Lasagna (Stoffer’s, always Stoffer’s). It fed the army that is my dad’s side of the family, and there were hardly ever any leftovers because that was the night were you supposed to eat more than your fill and remain seated at the dining table, cradling your food baby, as you caught up on current life news and reminisced about old stories you never really had to be there for to enjoy. Lasagna was also one of the harder things for my brothers to say when they were small, calling it “Bah-sagna,” their little faces contorted in effort as their little pink tongues tried to get the “L” sound just right, only to start giggling hysterically because the new word they made sounded so funny. We actually still call it Basagna in my family, and everyone still laughs at it. Basagna…it does sound a little funny when you say it out loud. Bah-Sahn-yaaaaaaa.
But I digress. Lasagna, I think, is one of the trickiest things to serve, let alone, the trickiest things to make where EVERYONE likes it…how many of you dear readers don’t like ricotta (Frankie & Melissa: ME ME ME!)? How many of you don’t like the “no-bake” noodles? (Me: ME ME ME!) How many just don’t like lasagna in general (No one? Phew, that’s a relief)? And I bet it’s not because lasagna isn’t a good dish overall, but rather—and I will attest to this—it’s how certain family members and favorite restaurants have interpreted and served the lasagna we have constantly been exposed to. That immediate, and further exposure, is what shapes the foods we like, the foods we don’t, and foods we can never eat again. But on the flipside, what one of us doesn’t like, another may love. For example, my Mamaw (my mom’s mom) LOVES her lasagna to have a lot of meat sauce and a ton of cheese, whereas my main problem with ordering lasagna out is when they SMOTHER it in cheese to the point where that’s all I can taste. And if there’s not enough meat sauce, Mamaw’s got a few words to say about that…but that only proves my point. Lasagna is a hard dish to really get universally right because tastes are so different.
That being said, since the majority of folks I was actually making this dish for did NOT like ricotta, I chose Bon Appetit’s Best Lasagna, which has a bechamel sauce with parmesan instead of ricotta, which makes this recipe even more of a win-win for those who were going to enjoy it! The one thing I will say is this: the sauce says it takes 3 hours to make, and it kind of does by their standard, HOWEVER, my main recommendation is go with your favorite bolognese and call it a day. Their sauce is good, don’t get me wrong, but I don’t think I will ever spend three hours the night before to make it again, when I can spend 30-45 minutes making my own bolognese that I know everyone has enjoyed eating before.
I will say this: EVERYONE loved it. Honest. I had one serving of leftovers at the end of the night because the girls who ate with me wanted to take some home with them too! I honestly believe the bechamel was the main reason this lasagna worked out so well, but I also believe the bite of the noodles (which held up significantly to the weight of the sauce and the gooey-ness of the cheese so beautifully) and the equal balance between noodle, sauce, and cheese, was what made this a winning dish. If you’re also a lasagna skeptic, then give this recipe a try and see if it doesn’t change your mind. — Cooking Maggie
This week, I really wanted to dive into some veggie-forward recipes because, 1) buying veggies tends to be a heck of a lot cheaper than buying meat, and 2) with our upcoming CSA experience in a little less than a month from now, I need to start scoping out some potential recipes to make the most of the delicious veggies that will be coming our way! Plus, when I saw the yellow and orange tomatoes-on-the-vines, I was inspired!
NOTE: My coworker actually just showed me too this veggie delivery service called “Imperfect Produce: Ugly Produce. Delivered.” I had heard about them before, but never really investigated until we were talking about it during lunch one day, and as we dove into it, this company is actually doing something really great! Not only are they ensuring that the grocery store rejects aren’t wasted, but they’re also saving money too, and you can’t really beat a deal like that can you? I mean, for a small box of ugly, ORGANIC fruits and veggies (which serves 1-2 people, 7-9 pounds of produce), you can pay $15-17 per box every week, or every other week. Basically, it’s a CSA, but all year round! Other options include the Mixed Fruit & Veggie, all fruit box, and all veggie, all of which are $11-13 per box. So not only is it 100% comparable in price to most CSA’s anyway, I think the more interesting/less uniformed foods are rather beautiful and add a fantastic uniqueness to the plate. Oh, and did I mention it’s completely CUSTOMIZABLE! The CSA I’m doing this year is the ONLY ONE in Chicago that allows me to pick the veggies I want, which I think is a MUCH better idea than having farms choose for me so that no veggie goes to waste. So long story short, this is for something I plan to investigate, and most likely invest in, following the conclusion of my CSA because I’m curious and would love to see how much it can save me over time! AND that means I spend less time at the grocery store (major plus), and can go back to shopping exclusively at my local butcher for my meat and everything else, rather than making two trips to two stores, which I really don’t like doing…
The first thing I felt like making was something with zucchini, and I instantly thought, fritters. I LOVE zucchini fritters, but haven’t found a recipe to make at home that I really love, but I got REALLY close with this recipe from Bon Appetit. The only thing I didn’t do was include mint in the fritter itself—I like mint, but it was already in the yogurt dip and felt adding it in the fritter would be a little overkill—and I didn’t include grated onion—I had a leftover shallot that was starting to show its age, so I diced that up with the garlic and threw it in, waste not want not—and frankly, it still turned out really, really well! It was the perfect amount of savory, sweet, and was very filling! I will say, I need to work on my sizing skills because I am not a good judge of how big is too big, but after cooking them…these are too big…1/4 cup of the zucchini mixture is about as big as I should go in future, so I’ll be using a measuring cup and flattening those suckers out so they don’t take as long to cook and get crispier than these did. I did think the addition of a russet potato was GENIUS! It helped keep everything combined, didn’t overpower, and that’s where that delicious crispiness can be played up! Regardless, these were incredibly delicious, and I plan to stick to this recipe and build off it!
For our salad course, I seriously went overboard and did a caprese-less tomato salad, with a lemon vinaigrette and basil strips. The tomatoes I picked were a little bit more on the firmer side (I don’t like super mushy tomatoes), but their color was impeccable. So stunning, and I just went crazy, cubing them, slicing up some of the red ones, and sprinkled with coarse kosher salt and some ground black pepper. The vinegarette I thought was a nice way to bring in additional acidity (since these tomatoes were a little on the sweet side) and I didn’t miss the mozzarella cheese at all. It was the perfect amount of food, and the perfect salad to cool of the recent warm and muggy days we’ve been having in Chicago. And it was fun to just play around on the plate, sticking to a minimalist recipe that was still stunning to look at and delicious to eat. We didn’t even miss the meat that I think a lot of people feel they HAVE to have on the plate to make it a complete dish. Not true, not true at all. This meal was spot on in terms of filling us up and keeping us satiated for the remainder of the evening. Sometimes, keeping it simple is the best way to go and allows the approaching full swing of summer to really shine in your kitchen. — Cooking Maggie
Summer Tomato Salad with Lemon Vinaigrette
Ingredients for the salad
1 yellow on-the-vine tomato, cubed/chopped
1 orange on-the-vine tomato, cubed/chopped
1 red on-the-vine tomato, cubed/chopped – some slices for the bottom
1/3 cup basil, chiffonade
for the vinaigrette
juice from 1 lemon
3/4 cup olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper
Vinaigrette: Whisk all ingredients together in a bowl or shake all ingredients up in a jar, set aside.
Arrange tomato pieces on your plate, drizzle with dressing, and top with basil.
Because I am not the best at making meatballs. Don’t get me wrong, I really enjoy knowing that there is something that I’m not really good at doing because it means it’s time for another experiment in methods to better my skills! But meatballs are just one of those things—specifically when trying to get a sear on them—that never seems to go my way. I have made meatballs successfully by baking them, cooking them in a crockpot, and straight up braising them in sauce, but when I try to sear them off and get that really wonderful caramelization, they just fall apart or stick to the pan, thus falling apart when I try, as gently as I can, to get them off…
So I’ve been asking myself all week, WHERE did I go wrong? Did I overmix or mix too hard? Was my attempt at using white bread (seriously drenched with water and wrung out) not as effective as breadcrumbs? Did I wring out the bread too much or not enough? I don’t think it was the meat mixture I used (all beef, 20% fat, with chopped pancetta), I had actual herbs in there, ricotta, two eggs (maybe one too many?), salt and pepper, and I used a little oil on my hands to make them into balls…so then my next questions lead to the actual making of the meatballs themselves. Were they too big? Not big enough? Was my pan too hot? Not hot enough? Did I use enough oil in the pan? Did I even use the right pan? You see my problem…but again, this is great, because now I’m in full experimentation mode!
So when I get back from Vegas (work trip for my day job all next week, which hopefully won’t impact the posting schedule too bad, but hey, IT’S VEGAS AND I’M SO EXCITED!) I plan to spend a weekend trying different cooking methods of meatballs! I remember making one my first year in Chicago that had a little nugget of mozzerlla cheese stuffed in the middle, with a tomato jam on top that was awesome! I think I made those for a Game of Thrones binging session with Frankie, if my memory serves me right! But you’ll be seeing more meatballs here soon, and I plan to find the perfect balance & cooking method for my skills/needs! If anyone has a favorite meatball recipe, please feel free to pass that along to me as I’m not sure I’ll be making this recipe again, though I may! I haven’t planned that far ahead yet, but all recommendations and ideas are welcome! – Cooking Maggie
I don’t know WHY I bothered trying three different grocery stores, but when it came to finding party sized samosas, spring rolls, and spanikopita, ONLY TONY’S HAD SOME! Seriously?! Ugh, and I think I may have posted about Tony’s when I was making Empanada’s and how Tony’s was the only place that sold the premade empanada wrappers…so I hereby solemnly promise, on my honor, that I will only go to Tony’s for all my International food needs. If this promise seems repetitive, my apologies, but sometimes a good reminder can go a long way. But Christmas is my favorite time of year because this is when Frankie and I throw our only party of the year, and it’s definitely a highlight! We also go ALL OUT! I mean, we’re taking catering from Spiro’s up in Waukegan, a special cocktail, a pony keg of Spotted Cow, appetizers made by yours truly, and some appetizers not made by yours truly because I have spent whole parties in the kitchen cooking and cleaning up, and sometimes, not making everything yourself is okay, especially if it means getting to spend more time with your guests, am I right?!
This year’s menu looked like this:
Drinks: Make-Your-Own Moscow Mule’s (using antique spirit pumps filled with Tito’s, the Dog Lover’s Vodka), Spotted Cow (purchased from Tenuta’s Deli in Kenosha; their price for the keg was exceptional, even though I think their deposit is a little steep, but you get that back as soon as you return the empty keg, so only a temporary hurt on the credit card), and access to other spirits that our guests may prefer if beer and Moscow Mule’s don’t sit well with them.
Appetizers: Baked Brie with Blackberry Jam & Apricot Jam (now, these are SUPER easy to make on your own at home, BUT I happened to find two of them premade from Jewel, for a little less than I would have paid to make it from scratch, so I thought, what the heck! And most grocery stores should sell the premade bakable brie in the special cheese area), my famous Bacon Wrapped Jalapeno Poppers, standard cheese tray that included gruyere and white cheddar cheese with water crackers, and spanikopita (purchased frozen from Tony’s), chips & two kinds of salsa (pico & blended). I also had some frozen vegetarian spring rolls & Tostino’s Pizza Rolls for any 2am hunger crunches too, but ended up not needing them! And yes, I did say 2am. This year, most of our guests left at 2.30, and the final guests left at 3.30 I believe, so I guess everyone enjoyed themselves!
Dinner: Catering from Spiro’s: Make Your Own Italian Beef/Bomber’s complete with dipping au jus, bread, sweet peppers, and giardiniera; Cathy’s Baked Chicken (always a favorite and can be stripped from the bones to be made into a casserole or soup afterwards; Greek Salad; Mostaccioli (penne & red sauce). This is where we splurge the most, but it’s worth it to see everyone happy and full! And the key for us is to start saving for our party starting January 1st of every year. Also, no joke. We put a little bit away every month and whatever we have at the end, that’s our entire party budget!
Dessert: Funfetti Cupcakes (a normal addition) and Gingerbread Sheet Cake Bites with Stabilized Whipped Cream made by Ed (he had them cut into bars, but we thought bites would be better for a larger group, and then we topped the whipped cream with just a sprinkling of cinnamon), and this was an AWESOME addition that may become tradition after how well it went over with everyone! I even plan to take a crack at this myself over new years with my new Kitchen Aid Mixer, which was a fabulous Christmas present from my future in-laws, and I cannot WAIT to try that sucker out! (Recipes are linked.)
Decorations: Honest to goodness, almost EVERYTHING came from the Dollar Store. No joke because honestly, people don’t come to your parties to analyze your decorations or wonder if it’s Crate & Barrel or Pier 1. They are there to spend time with the people who matter in their lives and just be joyful! So I firmly believe that any home can look beautiful with a budget, and while I hesitated with revealing my secret, I actually am really proud of what I have put together in years past, which is why they keep appearing in years future, and why I decided I wanted to share! The potpourri, Dollar Store. The red candles on my wine glasses, and the wine glasses themselves, Dollar Store. The fake garland, which I think I will replace with something juuuuuust a little nicer next year, Dollar Store. Most of the bigger ornaments, Dollar Store. The small ornaments, Walgreens (yup, you read that right, Walgreens) and I add to them every year for about $20…each year the patterns change, and if they can be integrated with some of the setups I already have, done deal. And all the other decor we’ve accumulated over the years were from mine & Frankie’s family, and some are even Christmas gifts! My rule of thumb is that you should be able to use what you have to decorate your house without breaking the budget. I think the only things I splurged on where the gold & silver plates for the wine glasses, which I bought at Target for $12 each I think? But if you find something similar for less, do it!
The big kicker this year was that Frankie & I got our very first Christmas tree together, and it was a momentous occasion! Sure, it’s not enormous, but it was perfect for our apartment and the space we had to work with! And using all the ornaments we’ve received from friends & family over the years, including a large set of straw stars made in Haiti by Frankie’s mom, we were able to really deck the tree out! And on top, well, that’s Frankie special from our favorite Urban General Store, Enjoy. If you haven’t been, definitely go next time you’re in the Lincoln Square area! They are one in a million for all things interesting and unique, and I mean, you can’t find a more unique tree topper than this one!
And that’s it! Another Christmas party for the books, and a great anticipation for next year as it will be the first Christmas party that Frankie & I will throw as a married couple, which, can I just say I am SO excited about?! EEK!!! But if you’d like to share your own decorating hacks or favorite appetizers to serve! I’m always looking for new ways to keep our parties interesting and would love to hear what you do! Hoping you all had a Merry Christmas, and a very Happy New Year! — Cooking Maggie
Recently, I have been dealing with a polenta craving that stemmed from my grits craving from over a month ago that I never satiated because of Mac n Cheese Fest, which frankly satiated my regular craving for cheese for over three weeks. But that’s when my cravings started to kick back in, and frankly, the idea of grits, albeit delicious, just weren’t really reaching the exact note that my craving desired. So, I turned to the Italian cousin of grits: polenta.
I have only attempted to make polenta once, about two or three years ago, and I did it so horrendously that I just never attempted to make it again. My mistake? I bought the wrong kind of polenta for the kind of polenta I was trying to make. What I wanted was creamy, and what I bought was the prepacked sausage roll of precooked polenta that only required a quick fry in a skillet or bake on a sheet pan. What I should have bought was course corn grits (aka. Polenta), and what I also didn’t know was what brand I needed to be looking for get exactly what I wanted. Enter Bon Appetit, and their recipe for Polenta Cacio e Pepe and their article on baked polenta, which included a feature of Bob’s Red Mill Corn Grits (also known as Polenta). Seems like an easy enough mistake, right? Okay, maybe that’s me or I really need to invest some time into researching my local grocery stores better…
But now that I’ve made Polenta again, and this time made it the right way, I think I actually prefer it to grits! (I also really want to try the baked polenta recipe that was on Dinner: A Love Story’s blog.) This recipe was out of this world delicious, and surprisingly light! I will just quickly note that I ended up adding a little more salt & pepper to it (the power of “to taste”), and I think I added a couple more teaspoons of butter to smooth it out a little as well, but definitely added a pinch or two of S&P, stirred, tasted, then added more if it needed it, so don’t feel pressured to stick with the amounts listed on the recipe.
But then the question becomes, what to pair with it? Ragu goes great with polenta, but since I’m now hunting for a better ragu recipe, I thought maybe best to try something a little different. Chicken perhaps? And then it hit me. About a year ago, I tried this recipe from Food Network, and it was UNREAL how good it was, and for the life of me, I can’t remember why I didn’t bother cooking it again sooner! All you need, about 2-3 heads of garlic (note the word heads, plural, not cloves), some rosemary, about 4 chicken breasts, and that’s it. Sear, roast, serve! It’s that quick and that easy, which I seem to be all about this holiday season especially. Not only are you getting a really tender chicken, but you’re getting the flavor punch of roasted garlic that you can double as a toast topper alongside the chicken! And who doesn’t love a little garlic toast? Spritz a little olive oil on top, and just, oh my gosh, enjoy that moment. And dare you EVEN try to sprinkle a little kosher salt on top?! STOP IT! However, if you are not a fan of garlic, then this chicken recipe is not for you. Instead, I would do a simple baked chicken, or maybe a balsamic glazed chicken, but if you’re game on for garlic, then get ready to fall in love with it to a whole new level!
I will also note, that if you think this is a little on the heavy side, it honestly wasn’t, which I’ll admit, I was surprised about. I was expecting these dishes together to be rich, but it was just heavy enough to fill me up and allow some enjoyment of roasted green beans, which I felt added a little brightness to the plate! Simply throw green beans (topped with olive oil, salt, and pepper) into the oven at the same temp you’re cooking your chicken, and let them sit for about 10 minutes, stir them up, then roast for another 10 minutes. Then VOILA! Easy peasy! And I felt they were a fantastic accompaniment to the cheesy polenta and herbaceous chicken! So if you’ve been itching to try polenta, this is definitely the way to do it! Spread that delicious holiday cheer ya’ll! — Cooking Maggie
Ragu seems like the easiest thing in the world to just throw into a pot and leave it alone right? Wrong. I have since learned that you should REALLY research any ragu recipe you find because some are going to say “simple and flavorful” and they’ll tasted like bland meat…gross. Well, as it does sometimes happen to even the best of us (or at least, I hope it does), I found a dud recipe…and I found it somewhere I wasn’t expecting, which is incredibly disappointing. True to my word, I’m not going to name or badmouth the blog I found this recipe at because that’s just not the kind of cook/blogger/person I am, BUT what I am going to do is share how I “Cooking Maggified” it.
Now, last I checked, Ragu is a meat based sauce…and when I was making the dish I had planned on, it seemed like I was making pulled beef over a beef sauce. There was crushed tomato, and beef broth (which in my opinion doesn’t add much in terms of flavor, which is why I prefer stocks over broths for almost anything that calls for it), but no tomato paste to thicken it, there was HARDLY any seasoning, I mean, what was the deal?! I went into it skeptically, and I came out of it with my prediction confirmed. It just wasn’t where I knew it could be, so, when in doubt, improvise. I threw it all in a pot over the stove, and started to build up the flavors I felt it lacked. Onions, more garlic, a lot of pepper (and just a pinch white pepper for an added punch), more salt, oregano, parsley, basil, marjoram. I basically took this sad sauce and treated it like a shredded meat Bolognese instead of my normal dual-ground meat mixture.
The results were FAR better than I could have hoped for, and the dish was saved and savored by all! Phew! I was for a moment worried I had just wasted 1 1/2 pounds of perfectly good flank steak! But I will say, at the end of the day, I still really prefer my Bolognese and me thinks I don’t plan to divert very far from it in the future. Why fix something that’s clearly not broke? (You don’t, silly woman!)
But for kicks, I’ve included rough estimates for the ragu—I was panicked and didn’t think to even write down my amounts, but I added about as much as I would normally add for my bolognese anyway—and have relinked my post on my Bolognese recipe! I hope you enjoy one (or both) of these and let me know which one you prefer! I’ll also happily take suggestions on bettering the ragu recipe as it currently stands right now (a different kind of beef cut perhaps? Rump or round roast maybe?). Perhaps even a little red wine to spice things up? Another experiment for another day! – Cooking Maggie
1 large handful of finely chopped basil (plus more for topping)
1 tsp marjoram
2 tsp dried oregano
2 tsp dried parsley
1 pinch of white pepper
Salt and Pepper (about 2 tsp salt, and 1 tablespoon pepper to add at the end, and extra for seasoning/rubbing the meat)
Pasta of choice (I used pappardelle)
Parmesan for topping
Pour in everything except the beef, salt, and pepper. Give it a good stir until all mixed together.
Season the beef with salt & pepper, rub it in and give your meat a little massage to prep it for the slow cooking process. Transfer to a 5 or 6 quart slow cooker and nestle it in the juice until covered (you can cut the beef up if you are having trouble fitting it in).
Cook for 8 to 10 hours on low or 6 hours on high. When done, discard the bay leaves and thyme sprigs, and shred the beef in the pot. Add salt & pepper to pot, and stir, adding more to taste.
Cook the pasta of choice according to package directions. While pasta is cooking, take some of the meat sauce and add it to a pan, get it nice and hot. When pasta is done, add desired amount to the pan with the meat and stir for a good minute.**
Serve with fresh basil & parm and eat!
**If you want a looser sauce, add about ¼ cup of the pasta water to the pan (you can also save all the pasta water too if you want to add water to each reheating/serving.
Last weekend, Carly and I decided to venture downtown and take part in this year’s Mac & Cheese Fest, which, let’s be honest, sounded like the best thing in the world! I mean, WHO DOESN’T LOVE MAC N’ CHEESE?! So far, I have yet to meet that individual who doesn’t enjoy a dish of mac n’ cheese every so often, but that being said, the main point of discussion—or argument, depending on how heated said discussion gets—that I have found myself having with my friends and fellow partakers of mac n’ cheese is what the best KIND of mac n’ cheese is.
Let’s take Kraft Mac for example, an inherent staple in most childhoods. I liked (and still do like) my Kraft to be more on the buttery/soupy side, so I’ll add an extra tablespoon of butter, and a little more milk than others who like their mac to be on the thicker/chunkier side (like Frankie does). And then we can take this example and take it one step further with what we add to our Kraft when we are feeling lazy, like ground beef or hot sauce. Now, I’m pretty much a purist when it comes to my Kraft Mac, but if I’m doing Hamburger Helper (boxed or from scratch), absolutely, throw in the ground beef, but I’m not a hot sauce on my mac kind of chick, whereas Frankie loves to add Crystal Hot Sauce (or Tabasco when we have it, though Cholula has become our new favorite go-to hot sauce) and ground beef in most Macs (except my homemade “THE Mac n Cheese” because that’s just good as it).
But that’s what’s so beautiful about Mac! It’s such a blank canvas and can have a million different interpretations! And if you’re new to cooking, or looking to experiment a little more with what you already know, I highly recommend you take your favorite Mac recipe and toy around with the kinds of cheese, the amount of liquid, the kinds of pasta (shell v elbow v gemelli v fusilli v rotini v cavatappi etc.), and your fillers! That kind of spontaneity and fun is one of the main things I love about cooking! But I could talk about Mac all day long, but that’s not what this is about! This is about the fest and all the pasta Carly & I indulged in, and I ate SO MUCH Mac that night, like basically my weight in mac, BUT I HAVE NO REGRETS! So worth it for the price! With a discount code, the General entry ticket was $60 (not including taxes and whatnot, so about $70 when all said and done) and that included ALL YOU CAN EAT MAC SAMPLES from 26 local Chicago eateries, each with their own unique take on mac n’ cheese with the mission of winning the Golden Noodle! Oh, and did I mention you also got 5 drink tickets for your basic soft drink selection, or the evening’s signature cocktail of Apple Cider Vodka courtesy of Tito’s, or a glass of beer, or a glass of wine, or even a cider! Water, thankfully, was completely free as I think it should be at any and all events that involve food and drinking.
But then we got to the Mac n Cheese samples, and they weren’t all served in the same vessel or with the same utensils, WHICH I had some serious problems with, because if the spoon you give me only holds one shell in it, and very precariously at that, I’m going to be really annoyed eating it. I think it wouldn’t have been easier/better if all vessels and eating utensils were the same so that a) you could fit more on your plate at one time, which invariably would move lines along more smoothly in waves, and b) the vendors who gave you a ton more were basically taking advantage of your stomach, preventing you from trying all of them, which as an attendee is your own personal mission! How else would you know which Mac was the best?! Well, we understood the mission, and I’ll just say, we succeeded in trying ALL of the mac’s except for one, which I’ve included a photo of for reference of size, because, holy smokes was it enormous and in no way possible to eat so far into our task.
Please note, the following reviews are short, sweet, and very, VERY honest because, well, if I don’t like the mac, I don’t like it. What else can I be? The notes below are grouped in order of what we ate, and are written as follow: Restaurant (with link) | Chef/Team (if given) | Offering Name (if given, which a lot weren’t or were different that what was on the event website, so I added them in my actual comments below): My comments. ENJOY!
Whisk | Chef David Rodriguez | BBQ Pulled Pork Mac & Cheese: Meat was so good, sweet and tender, but not overpowering. Not very cheesy though.
Weber Grill Restaurant | Chef Erik M | Smoked Bacon & White Cheddar Mac N Cheese: Bacon was underwhelming, more like a garnish than an ingredient. Horrible spoon to eat with.
Son of a Butcher | Chef Rick Rodriguez | Cauliflower Mac n Cheese: could be cheesier, or more seasoned, but tender cauliflower! Yummy!!
Rack House Kitchen & Tavern | Chef Bryant Anderson | Rack Mac Attack: brisket SO good, tender, and the pickled jalapeño broke up the richness of the meat and perfectly tart, not too spicy, good kick, SUPER CHEESY!!! Would love the jalapeno to be diced and more of it. We got seconds!!!
World of Beer – Evanston | Chef Crystal Y | WOB Mac & Cheese: pepperjack m&c, not good, stupid spoon, dropped a shell in my beer and made it taste better. If you’re a beer place, I think it better have beer in it. Not cheesy and was cold. Cauliflower Mac was better.
Rockit Bar & Grill | Chef Michael Sheerin | Cheeseburger Mac: gross! Mac was mustardy and that meatball was bland…not appealing. Not the winner.
Chuck’s Southern Comforts Cafe | Chef Chuck Pine: Shrimp Mac daddy, shrimp and andouille sausage, with candied andouille on top. STILL HOT!! And yummy! Didn’t notice the shrimp, but candied andoullie was yummy! Wouldn’t get seconds, but didn’t hate it.
Bohemian House | Chef Andrew Kappa | Käsespätzle: alright, but just one note. Forgettable.
Bakin & Eggs | Chef Bob & Gina Hartwig | Jalapeno Bacon Smoked Gouda Mac & Cheese: great kick, Cheese, perfectly cooked Mac. Heat does overpower a little, but only subtle. No complaints I’d eat it again. Good brunch spot too!
** Note the SECOND serving of Rack House’s Mac! SO GOOD!!!
ConeCepts | Chef Turn Cummings | Beer Braised Brisket Mac & Cheese: The plate is WAY too big! If it doesn’t fit on my plate, it’s a hinderance! Gross and watery. No brisket no beer. Bland!! Yuck!!!
Amazing Edibles Catering | Chef Matt Ryan | Amazing Portuguese Mac’ N Cheese – 2016 GOLDEN NOODLE WINNER & 2015 1st Runner-Up: goat cheese based, lighter, so pretty presentation wise, interesting for sure, but didn’t blow me away.
Famous Dave’s BBQ | Chef Shelly Marek | Dave’s Cheesy Jalapeno Mac & Cheese*: five cheeses, nope. Watery, no jalapeño flavor.
Round 5 & 6
720 Bar at The Hilton Chicago | Chef Mario Garcia & Chef Robert McKenzie: REALLY YUMMY!! The mostarda’s sweetness was unexpected but delightful, unique and different in the best way!! Buttery dry flavored pumpernickel was outstanding!!!!
Mastro’s | The Ultimate Chicago Style Mac & Cheese: cheesy pasta not Mac and cheese, but gardinera was a nice note.
Mago Grill & Cantina | Chef Ric Munoz & Chef Juan Gonzalez | Revolucion Mac & Cheese: interesting with the fried onions and chorizo! Not bad!!
FTW Chicago | Mammas Mac & Cheese: not for the win. It was cold and it tasted like velvetta…WHERE IS MY REAL CHEESE AT?!
Calzone & Macaroni Co. | Chef Nic Lindsey: actually pretty yummy! Tasted like a cannoli for sure and didnt notice the pasta all that much!
XO Marshmallow | S’More Some Sugar on Brie: Marshmallow was yummy but too sweet with the pasta.
**WE DID NOT TRY THE FOLLOWING**: Carlucci Restaurant | Chef Jonathan Harootunian | “Jonny Mac”: did not try this one only, it was bucatini and it was an enormous portion!
Best Booth Presentation: Mago’s
Most Creative Use of Ingredients: XO Marshmallow
2nd Runner Up Best Mac n Cheese: Mago’s
1st Runner Up Best Mac n Cheese: For The Win (FTW)
Golden Noodle (Best Mac n Cheese): Rack House
Rack House won SO deservedly, and boy OH BOY was their Mac ever delicious! I mean, we even went back for seconds I think that was the third mac we had tried!! But I will say that, since attending this deliciously filling fest, Carly & I have the correct approach down pat for anyone reading this who wants to attend next year! As Carly told me afterwards, while we were both nursing our full bellies in our respective beds where we immediately moved ourselves to afterwards, “sampling Mac and Cheese is like trying wine…you have to go in an order, like starting with the whites and moving to reds – sweet to dry – and with the mac we start with the heavy and end with the light.” Couldn’t agree more with that logic, and when you basically have about three hours to eat your heart out, why rush it? Take a sample lap, write down (BRING A PEN!) all the ones you think you should start, then have at it! We also believed that we should have shared all the samples from the start, so that we might enjoy our favorites solo later on, which we would have had more room for to enjoy this year’s winner! SERIOUSLY SO GOOD!!!
For more information on this year’s event, click here. I’ll try to post an update on next year’s event, which of course, I’ll now be attending annually if I’m around! YUM YUM YUM! — Cooking Maggie
I think that the key to the best bolognese sauce all starts with your meat. For real. And honestly, for any of my ground meat-centric meals, I try really hard to stay away from just one kind of meat. I like the way flavors just intensify when you combine meats: beef with a little pork, or a little veal if I can find it, or even a little lamb, which has that really strong earthiness to it! And especially for bolognese, the meat is pretty darn important! Well, that and the kind of tomatoes you use.
How many of you reading this right now have noticed that jarred tomato sauce gives you heart burn? *Cooking Maggie raises her hand* Yeah, it’s not pleasant, however easy it may be to just dump the whole jar in after browning that meat and calling it a day. As I’ve gotten older, I have gotten a little more sensitive to acidic levels, which has made eating one of my favorite things in the world an incredibly uncomfortable affair. Thus, I was left with the task of finding a way to make my sauce from scratch, rather than from a jar or a can (because certain canned tomatoes have a TON of acid in them still).
I’ve already written about my tomato sauce (courtesy of Katie Lee from Food Network), and I found a pomodoro sauce from Bon Appétit that I’m super stoked to try out (and get this, THERE’S BUTTER IN IT! *gasp & delighted giggle*), but with the tomato sauce, I simply used it as a base guideline for my recipe, but added a lot of those other essentials that really help build body to this sauce. And what bolognese would be complete without your mirepoix (meer – puwah), which is just a fancy French way of referring to the holy trinity of veggies: onion, celery, and carrots. This already is adding some bright notes of sweetness and acidity, but also adding a little more texture amid soft ground meat and mushy tomatoes (and yes, I said mushy, but in the best, most delicious “I might put my face into this pot” kind of way, though perhaps soft is a better word) soft tomatoes.
And speaking of tomatoes, here’s my main tip for you (courtesy of my wonderful friend Melissa, who has been my guinea pig for many a dish in my kitchen): BOXED tomatoes. You heard me right. BOXED. And here’s why: boxed tomatoes, specifically Pomi, which you can find in your pasta aisle by the tubed tomato paste (I’m a total convert of this as well, love it), are typically BPA Free, contain no additives (literally the only ingredient listed on the label is tomatoes), so in my opinion, that’s an automatic win for the boxed tomatoes! And they just taste better. Honestly, compare an instant spoon taste between the two and I promise you’ll notice the difference.
Oh, and finally, just because this is the pièce de résistance, definitely save some of that pasta water to loosen things up again after the sauce has reduced and developed a little more! It’s that last little *kisses fingertips* of salt that really takes a tomato based pasta sauce to that last level of mm mm goodness. If you haven’t been doing that, try it next time you make bolognese, pomodoro, puttanesca, or really just about any tomato based sauce, and I can almost promise you won’t be disappointed! Oh, and definitely feel free to top it all off with a little parm or mozz & some malden salt for that extra tangy pop of crunch! Now, excuse me while I go drool my way back to the stove to make some for myself. — Cooking Maggie
Cooking Maggie’s Bolognese Sauce
1 large carrot
1 celery stick
1 brown onion
2 garlic cloves
1/2 lb ground beef
1/2 lb ground pork (or veal, or lamb)
2 tbsp tomato paste (from a tube, not a can, but if you do use a can, up the amount to 4 tbsp)
1 box of crushed tomatoes
1 large handful of finely chopped basil (plus more for topping)
1 tsp marjoram
2 bay leaves
2 tsp dried oregano
2 tsp dried parsley
Salt and Pepper
Finely chop carrot, celery, onion, and garlic in a food processor.
Cook this mixture in a large saucepan with olive oil over medium heat for about 10 minutes.
Add ground beef and cook until well-browned.
Add tomato paste, tomatoes, marjoram, basil, bay leaves, oregano, and parsley.
Cook over very low heat for about 1-2 hours.
Add salt and pepper to taste. Serve with pasta, parm cheese, and fresh basil to top. Even top with some malden finishing salt for an added crunch and burst of tartness.
I’m going to keep this short & sweet, but have I ever mentioned that I have an AMAZING Mac & Cheese (from scratch) recipe? Because I do. It’s rich, it’s decedent, it’s cheesey, and it’s gobsmackin’ delicious! And if you don’t believe me, then you should just try my very own “THE” Mac & Cheese for yourself! And you want to know the main secret to this dish? Obviously, it’s the cheese, but it’s a little more than that. It’s the ability to spice things up by combining different kinds of cheeses together to really highlight and enhance those cheesey flavors!
But if you’re a traditionalist, then stick with cheddar, but a great combination that you can try is cheddar and gruyere. Or Cheddar and Manchego, which I have done and is incredibly scrumptious! You could even forgo the cheddar completed and sub in some raclette (cow milk cheese that lends itself REALLY well to melting, and if you don’t believe me, just search raclette cheese on YouTube and watch for yourself) or Monterey Jack! Maybe even throw in a little mascarpone or goats cheese to add a little extra creaminess to it!
And while this recipe is pretty basic and doesn’t seem like it’s anything special, that’s where the personal touch of what kind of cheese you use—primarily influenced by the cheeses you like—comes into play! You get to really influence and transform this recipe in so many ways, like adding bell peppers, or adding truffle butter, or adding mushrooms (if you’re into that sort of thing, which I’m most certainly not, but some folks really love it), or better yet, BACON! Mac & Cheese is such a blank canvas, and it’s when you take that leap of faith into your own creative mode that you’re able to really tap into the potential of this very homey dish! So don’t be afraid to get gouda and crazy (I’m sorry, but I had to) with the cheeses! — Cooking Maggie
THE Mac & Cheese Serves 6-8 // Halve all ingredients to make servings for 2-4
1 lb. pasta
1/2 cup butter
1/2 cup flour
4 cups milk
6 cups total sharp or white Cheddar (or combo it with another cheese! Manchego and White cheddar was a really great pairing, but I’ve also done white cheddar & sharp chedd, gruyere & white chedd, but plan to try harvarti and cheddar too!)
2 tsp salt (add more for taste)
2 tsp pepper
(Optional) 2 tsp crushed red pepper (for those who like a kick)
2. T. butter
1/2 c. panko bread crumbs
Preheat oven to 325 degrees.
Grate cheese, and start to boil the water for pasta (add a little salt and olive oil to water)
While pasta is cooking, melt butter in a large sauce pan over medium heat.
Sprinkle in flour and whisk together for 2-3 minutes.
Add salt and pepper. Then SLOWLY pour in milk, whisking as you go until smooth. Add in cheese and whisk until completely melted and integrated.
When pasta has been cooked, drain and place in baking pan.
Pour sauce over top of pasta and mix to ensure every piece is covered in sauce.
In a small pan, melt 2 tbsp of butter and add the panko bread crumbs, stirring constantly till golden brown. Then spread over the top of pasta.
A month ago, during the week of Easter, I did something outrageous, something totally unlike me, courtesy of something Frankie found and encouraged me to try. I filmed myself, which the help of Frankie & one of my besties who also happens to be a director & film maker, and submitted said film to Food Network (for Guy’s Next Big Project). Now, before I go further, no, I have not heard back, nor do I expect to because we essentially did the submission in roughly three hours, so it was rushed—bad, I know—but the point of this is that, for me, this was bold, terrifying, and exciting. I am just not the kind of person who normally seeks out the spotlight—though I guess this blog, in its own way, does kind of put me in the spotlight…but I can hide behind my words, behind my computer screen, in my apartment, whereas filming puts me front and center with no where to hide. It’s just not something I’m used to doing, but that’s what this whole 2017 experiment was all about. Getting outside of my comfort zone and doing things I didn’t think I could ever do. I mean, I did start this blog and have been doing my best to keep up with it, right? Right! And would I ever do something like that again? Actually, I would. Not for fame and glory, I’m not looking for that, but rather, I would do it again just to prove that I can do more than I think I can. If I’m learning anything, I’m learning to be brave.
But enough about being brave, lets talk turkey, or rather chicken. Chicken Piccata from Diana Henry’s recipe book Simple. And you might notice, I used chicken cutlets, rather than halving a chicken breast and just pounding it out a little, which is what I would have done under normal circumstances. However, to save time on cooking so I would have more time for filming, I did not—and in hindsight, maybe I should have been filming myself cooking a little too for my submission, but a lesson for next time to be sure. And frankly, while it’s not my favorite cut to cook with, there is nothing wrong with a chicken cutlet here and there, provided you don’t overcook it because it can get really tough given how thin it is. But a quick sear on medium-high heat, about 2 minutes, maybe 3 tops depending on the cut from your store, should be just right to keep it tender.
Oh, and I adapted her lemon orzo that pairs very well with something like Chicken Piccata. You can make spaghetti, but there’s something really delightful about the texture of orzo that I almost prefer to spaghetti in dishes like this. However, I took some liberties, and kind of, on the spur, threw a quick pesto together because, as I thought about it, and Chicken Piccata is a pretty light colored dish (pop of parsley aside) and thought that a pesto orzo would just look better on the plate. So, I whipped together the parsley with a little basil, some pesto gevonese—you can buy jarred in any grocery store, and honestly is a quick way to help bolster the foundation of your pesto without having to filter through your grocer’s basil, which might not be as fresh, or economically friendly, as you would like—a little olive oil, lemon zest, lemon juice, and of course a dash of salt & pepper. Throw in the pesto, throw in your Parmesan, and voila! Lemon Pesto Orzo!
Now, normally this is where I throw out some links to recipes for you to try, and provide you with my take on the pesto. Unfortunately, I made my pesto to taste, which frankly, is how I think most pesto’s are, and should, be made. The ratio between parsley to basil (if you want a combination) is purely to your own preference, but I think that’s what helps to make cooking so personal for you and your family. And pesto can be such a blank slate that it’s SO easy to jazz it up any way you want! Want to use a little sun-dried tomato in your mix? GO FOR IT! Want to add a little pine nuts, absolutely! Garlic? Done. Spinach or arugula? Both make GREAT alternatives for either parsley, or basil, or both! Want to change out regular table salt for pink Himalayan salt, which you can get at your grocer, spice shop, Marshalls, HomeGoods, or TJMaxx (yes, you read that right) and happens to have a lower sodium content than regular salt for those looking to watch their sodium intake. Not to mention it still has small amounts of other good stuff like potassium, calcium, iron, and magnesium! (For those who have used pink salt, but don’t notice a difference in taste, that’s true, there really isn’t one, but it’s fun to cook with and the added reduction of sodium is a plus I think.) But that’s my point! Pesto is whatever you want to make it, and why I just can’t possibly give definite measurements. What I can provide is a starting list of ingredients, things I have thrown together before, and then you can take it from there.
And the same could go for Chicken Piccata, some like it breaded, others like it very lemony & capery, but me personally, it’s all about that buttery depth to the sauce, in addition to the lemon and capers.
Holy smokes! It’s been a crazy couple of weeks, and my apologies for not posting sooner! I’ve been cooking and photographing, and attempting to write up posts and edit my photos, but then I get distracted with packing because we are moving at the end of the month! I know that’s a ways away, but this wasn’t really expected, and being the overly OCD one in the house, I promised not to be that person who leaves packing to the last week. I’m on a 5-6 box per day regimen, with Frankie helping when he can, but worry not, the kitchen will be the last thing we pack up. We aren’t moving far, like to another city far, but just to a different neighborhood far, which makes this whole moving business easier. And because I’m kind of flying by the seat of my pants for the next few weeks, slowly siphoning my equipment and tools to the bare essentials, I just don’t have as much time to spend on making, I’m going to call them “new” dishes, but the doesn’t mean we can’t make delicious food! In the meantime, I will be returning to my personal recipe collection and binge on the quick & easy meals I know and love until we get more settled into our new space, which should have more natural light, and if not, there’s a backyard that gets all SORTS of sunlight during the day, so there should be, hopefully, a nice change to my photos that my hard marble background just can’t really handle…but c’est la vie, we do what we can with what we have, no?
And in the spirit of quick and easy, what could be better than a quick and easy bruschetta? The one thing I’ll say about this is that I LOVE to use heirloom tomatoes when I can get my hands on them. I find them to not only be more visually appealing, but I think they have a deeper flavor than your typical, everyday, red tomato, but if you can’t get heirlooms, I recommend sticking to roma or vine ripe tomatoes. Beef steaks are going to be just a little too firm and I think cherry tomatoes are too sour. And then there’s really nothing to it! Dice your tomatoes, throw in some garlic, splash olive oil, balsamic vinegar (maybe even get a little crazy with your olive oil and balsamic flavoring if you so choose, which is definitely on my list of things to do), and chiffonade your basil, add your salt & pepper and TA-DA! You’ve got bruschetta!
As for bread, honestly, if you want to get REALLY authentic, you’re going to want to go with a baguette. Otherwise, any bread and size will do. I’ve used rolls before (sliced), and I’ve used crackers, but the one that I’ve pictured is an Italian Loaf because it was smaller in length than your normal baguette, and because it wasn’t necessarily so tough around the edges, it made it a little easier to toast! I love to rub garlic halves over each slice and brush some olive oil over the top. Now, I had run out of fresh garlic, didn’t have time to get some more while I was in the midst of packing and getting hungry, so I deferred to my ever handy jar of pre-minced garlic. Yes, I use this stuff, but only because it makes everything so darn convenient! And if you use a slotted spoon or dry them off a bit, and soak them in olive oil, it’s just like using the real thing. So I used that to add to my little toasts, and boy oh boy did they come out a beautifully toasted color!
But there you have it! And everything in this recipe is easily adjustable to personal tastes with regards to recipe amounts, and it only takes maybe 10 minutes tops to pull it all together, making it a great afternoon snack or appetizer for a dinner party (which I have done and got GREAT reviews for). And if you run out, or think you will, it’s ridiculously easy to prep a second batch beforehand or make one on the fly! If I add any crazy and weird oil or vinegar flavors, I’ll be sure to mention them as I go! (Olive Oil stores are wonderful thing I must say! Especially if you find a flavor that you really like!) — Cooking Maggie
3-5 heirloom tomatoes, preferably ones that have some different coloration to them*
If you can’t get heirloom, you’ll want 4-5 Roma Tomatoes or Vine Ripe Tomatoes
2 cloves of minced garlic
7-8 basil leaves, chiffonade into ribbons
2-3 tablespoons of olive oil, adjust for natural wetness of tomatoes
1-2 tablespoons of balsamic vinegar**
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 baguette/Italian loaf, sliced into rounds 1/4″ thick
olive oil & garlic for toasting
Dice your tomatoes into nice, small cubes, and either pat dry or leave as is. Add garlic, basil, oil, vinegar, salt, & pepper. Stir to combine.
For the bread, either 1) rub fresh garlic halves on the top of each slice, then brush on a little olive oil on top, or 2) mix olive oil and minced garlic in a small bowl and brush a little on top of each slice. Toast under the broiler, and remove when golden brown. (Be sure to keep your eye on it or the edges will catch and burn!)
Top each slice with a large scoop of tomatoes and proceed to stuff your face with this deliciousness!
Notes * The 3-5 is completely adjustable depending on how much you want to make, but rest assured, it does keep in the fridge for a few days after you make it, so you don’t have to eat it all in one day.
* If you can’t get heirloom, you’ll want 4-5 Roma Tomatoes or Vine Ripe Tomatoes
** The ratio of vinegar to olive oil should be 1:2, so keep that in mind when adding
And I started those aforementioned brownies around 9pm…yeah, I did that, AND I cooked, because we needed dinner too, but I late night baked, which I now believe is the best kind of baking! There’s something really satisfying about ending your day on a sweet note, the feel of flour soft on your hands in evening light…or maybe that’s just my exhaustion talking. To be honest though, I’m not much of a baker, mostly because baking is so precise and I don’t always like to play by the rules, even though I know why the rules are there. Baking is where I find myself most challenged in the kitchen, but because it’s 2017, and this is the year to be bold, I’m going to try baking something every week. Yes, every week…because much like anything you do in life, you only get better with practice, so tonight, I’m going to practice. And sure, that doesn’t really coincide with my healthy habit goals for the year, but no one said I had to eat everything I baked! This is why Frankie (and my coworkers & friends) make GREAT guinea pigs! #shameless
But first thing’s first! Dinner, picked by my most frequent, full-time critic: Sun-dried Tomato, Basil Orzo with Chicken and steamed Green Beans (I am also trying to find additional ways to love my veggies other than roasted or pan seared). Did I mention that it was late? 8:30pm was when my apron strings were officially tied and I got to work, but there’s a story behind it. (Fun) Fact: Wednesday nights are Dog Training nights for Tuggs up in the North burbs, which doesn’t even end till 7:30pm, so I try very hard not to cook on training days, but it couldn’t be helped! Why? Because, apparently everyone in Chicago was making Orzo on Tuesday, which was when I went grocery shopping originally…
I went to three (THREE!) different stores—two Jewel Osco’s (one by my work, one in Lincoln Square) and the one Tony’s by my apartment—before the third Jewel I went to in Wilmette rewarded me with their last two boxes…I mean, I couldn’t believe that there wasn’t a single box of orzo anywhere! I now plan to keep orzo handy at all times in one of my tall storage jars in my cupboard, and will buy it if I see it so I don’t have to postpone cooking and resort to take-out Thai food, which isn’t bad, but I was all geared up to cook! Ugh, but whatever, we got there eventually didn’t we?
With orzo in hand, I have to say, there’s nothing quite like the versatility and texture of orzo pasta. It lends itself so well to all sorts of flavor profiles that other pastas like spaghetti can’t. Plus it’s just fun to eat, a little party in every bite that dances on the tongue! Same with risotto (if done right with some good wine, and I do have an AWESOME looking recipe for risotto that I want to try soon)! And what’s an orzo without Parmesan cheese? I swear, I love my cheese, it’s the one thing I don’t think I can live without (even Blue cheese, which isn’t my favorite), but almost everything I make has cheese on it or in it. Not a lot, because, you know, I’m trying to be healthy, but it’s usually there, and if it isn’t, I end up eating some cheese at lunch, or a little plate of cheese and crackers before dinner (I’m also on a Manchego obsession right now, and I’m not sorry about it one bit).
I went with the jarred sun-dried tomato this time, just for ease of time and prep, but I also grabbed a little container of natural sun-dried tomatoes, which I think I will let simmer with the pasta to re-hydrate and lend itself to the broth sauce that would be left behind post-pasta cooking. I think it would be a little more pronounced as well, rather than having a slightly oily note, which isn’t always the best. OH! And did I mention that recently I purchased my first ever cruet for my olive oil the other day? I couldn’t resist and I felt very chefy using it last night for the very first time to saute my garlic! That’s the greatest thing about being in the kitchen and cooking as much as I do (which incites vast amounts of research on better ways to do what I’m already doing), I’m always learning something new!
Overall, a successful dish that warmed my tired soul after a long hard day! Soft, velvety, rich, a little tangy, a little sweet (on top of my green beans, which I tossed in a little butter, salt, and pepper). But then it was time for the hard part, the baking.
Now, I had only heard of Smitten Kitchen once before I started this whole blogging adventure, and that was to make Chicken Noodle Soup when Franklin was very ill one not so fine Friday night. And funny enough, the first dish he ever made for me, before we were actually dating each other, was his own version of Chicken Noodle soup in the basement of his fraternity house nearly 8 years ago, the same night we knew we were meant for each other [cue the awe sounds here]. But Frankie’s sister-in-law swears by Smitten Kitchen’s chicken noodle soup, so I looked it up, and found more than I bargained for. I even bought my very first cookbook from her because it just seemed like the right time and opportunity, not to mention my mom got a BUNCH for Christmas and I was feeling a little envious. Is it bad to say that I don’t own a cookbook? Well, it’s out there, so don’t judge me too harshly, especially with all the great things like Pinterest & Food52 with their online recipes. But as I was perusing her site and buying a cookbook (and pinning every other cookbook I want to own eventually), I came across a brownie recipe and I realized it had been over a YEAR since I last had a brownie from scratch, not a box. So, I said “screw it” and here we are!
And after going through the whole making brownies process, there are definitely some things my kitchen is lacking: Glass, heat proof bowls. I mis en place all the time, but I use my Fiesta ware that I got as a moving gift from my mom, and having the glass bowls you see in kitchens all the time has been a dream of mine, but it also makes the process of double boiling SO MUCH EASIER—but since I didn’t, an extra sauce pan was the perfect vessel to melt the butter and make the chocolatey goodness you see before you! (Or is it above you?)
Anyway, these brownies are awesome, but! I know I didn’t do the parchment paper right. Since cooking it, I have talked to one of my coworkers (who bakes WAY more than I do) about how to make it behave and do what I want. The secret she says? Just a little water. Wet the bottom of the pan, eye ball the size of the paper you need, cut, and press it against the water and use your nail along the crease to make it stay. Put a little water on top of that sheet when you layer on the second. Just enough to get it a little damp, not totally wet. Then, PERFECT EDGES! See, this is the great thing about cooking too! It always manages to bring people together in ways you wouldn’t expect, but find INCREDIBLY helpful in the long run.
These were utterly delicious and I think next time I’m going to try making them with dark chocolate cocoa powder, or go to my favorite spice shop to see what interesting cocoa powders they have on stock. (I shall reveal my secret spice shop in the next post, but let me tantalize you with this sneak peek of a recipe I’ve been perfecting for over 10 years: Chicken. Pot. Pie.)
And with that, I bid you ADIEU and very happy eating (while I track my first cookbook)!!